Tuesday, 14 October 2008

Argentinean Cold Cut Gains Respect

The Minimalist
Matambre, an Argentinean cold cut stuffed with veggies, herbs, egg and seasonings, requires butterflying, and rolling and tying. It's worth the work because it cooks beautifully, Mark Bittman writes. ...
... MATAMBRE is a contraction of the Spanish words for “kill” and “hunger” — it’s the hunger killer. It’s beef stuffed with vegetables, herbs, hard-cooked egg and seasonings, so you can understand how it got its name. It is often served as a kind of cold cut in Argentina, where it was created, but it can also be served hot.
This is not a typical Minimalist dish, because there’s some real work involved, and even a little bit of technique.

Read: Killing Hunger the Spanish Way; By MARK BITTMAN, on the New York Times




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